{"id":3608,"date":"2014-03-06T07:57:34","date_gmt":"2014-03-06T15:57:34","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=3608"},"modified":"2014-03-08T08:53:39","modified_gmt":"2014-03-08T16:53:39","slug":"hurray-for-hot-chocolate","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2014\/03\/06\/hurray-for-hot-chocolate\/","title":{"rendered":"Hurray for Hot Chocolate!"},"content":{"rendered":"

\"hotchocolate-shutterstockphoto\"<\/a><\/p>\n

The weather outside may be frightful, what with climate change exacting vengeance all across the globe.\u00a0 Rainier rainy seasons, colder cold snaps, stormier storms, hotter heat waves: You name it, Mother Nature\u2019s going haywire with it. We could \u2013 at this point \u2013 spend the next 1,410 words talking about our responsibility and role in causing and reversing this unwanted phenomenon.\u00a0\u00a0We could, but we won\u2019t.\u00a0\u00a0Am not quite in the zone for such seriousness, at the moment.\u00a0\u00a0Except perhaps to say this:\u00a0\u00a0It IS serious.\u00a0\u00a0It IS weighty.\u00a0\u00a0And we MUST do what we can to change it.<\/p>\n

Instead, let us talk of matters more light-hearted in nature.\u00a0\u00a0The delightful \u201cpick-me-ups\u201d in the face of frightful, depressing weather:\u00a0\u00a0A good book.\u00a0\u00a0A comfy couch.\u00a0\u00a0A good book read on a comfy couch.\u00a0\u00a0Delightful, but not quite bliss until you add\u2026wait for it\u2026a cup of rich, piping-hot, liquid joy:\u00a0\u00a0\u00a0HOT CHOCOLATE.\u00a0\u00a0This is the trifecta that just-about guarantees hours happily wiled-away (grammar geek alert:\u00a0\u00a0This means the same as \u201cto while-away\u201d) indoors as the psychotic weather rages on.<\/p>\n

Cacao Curiosities<\/h6>\n

Before hot chocolate became the creature comfort drink of choice for curling up indoors during a spell of bad weather, or a as a frigid day treat for pink-cheeked children, it was a drink of the gods.<\/p>\n

History credits the earliest cultivation of cacao to ancient Mesoamerica, by the Olmec, living in southern Mexico.\u00a0\u00a0In those days, cacao served a religious, financial, and nutritional purpose.<\/p>\n

Xocol\u0101tl, the drink that was made with cacao,\u00a0was considered sacred \u2013 even magical \u2013 by the Mesoamericans.\u00a0\u00a0It was used during initiation ceremonies, funerals, and marriages. It was also consumed for added virility and strength.\u00a0\u00a0If you ask me, this gives credence to a belief many of us have steadfastly held:\u00a0\u00a0Chocolate is spiritual in essence, and we are validated for worshipping at its altar.<\/p>\n

Cacao beans were also used as currency (the precursor to today\u2019s chocolate coins, perhaps?) during those days.\u00a0\u00a0Hence, eating or drinking chocolate was like scarfing or gulping down your cash, and was a luxury mainly enjoyed by the elite.<\/p>\n

Cacao was cultivated and consumed by the Olmecs and Mayans, but is most famously associated with the Aztec civilization.\u00a0\u00a0The Olmec passed the chocolate drink on to the Maya civilization, which in turn passed it on to the Aztecs.<\/p>\n

It is recorded in the annals of history that legendary Aztec leader Montezuma II demanded cacao beans from conquered peoples as tribute, and that he \u2013 in a show of power and opulence \u2013 drank goblet after goblet of chocolate every day.\u00a0\u00a0It is also of curiosity to note that the Aztecs commonly drank it as a cold beverage, and often mixed wine or chili peppers into it.<\/p>\n

The Aztecs, like the Mesoamericans, valued chocolate as a sacred liquid; much like blood, which was also deemed sacred.\u00a0\u00a0Cacao seeds were used in their religious ceremonies as a representation of the human heart. The connection between blood and chocolate was especially strong for warriors, and it was served at their solemn initiation ceremonies.<\/p>\n

Apart from his own chocolate indulgence, the only other people Montezuma allowed to drink the beverage were those who served in a military capacity, that they would stay strong and alert; qualities which they believed were enhanced by chocolate consumption.<\/p>\n

By way of a side note, Montezuma was not the only who incorporated hot chocolate in the military. During the Revolutionary War, medics gave the beverage to wounded, sick or tired soldiers to speed-up the process of recovery. Hot chocolate was also included in military rations given to soldiers, so that they could make the drink themselves. Again, proving what I have long believed:\u00a0\u00a0Chocolate is healing.<\/p>\n

Years later, Spanish explorer Hern\u00e1n\u00a0Cort\u00e9s conquered the Aztecs, and brought the popular drink to Spain, where it was (not surprisingly) a big hit, spreading throughout Europe and, eventually, the world.<\/p>\n

Hot Chocolate versus Hot Cocoa?<\/h6>\n

Whereas most of us think that hot\u00a0chocolate\u00a0and hot\u00a0cocoa\u00a0are the same thing, technically, they are not. Chocolate starts off as cacao seeds (most commonly known as cocoa beans) from pods on the bark of the Theobroma cacao\u00a0tree. After a process of fermenting, drying, and roasting the seeds, the shells are removed, leaving the cacao nibs. The nibs are then crushed into a thick paste (called chocolate liquor, which despite the name, contains no alcohol), which is made up of cocoa solids and cocoa butter. The ancient peoples of Mesoamerica used to mix this paste with water to make the highly regarded drink.<\/p>\n

Chocolate was made this way and consumed almost entirely as a drink for many years until\u00a0\u00a01828, when Dutch chemist Coenraad Johannes van Houten developed\u00a0\u00a0a process to separate most of the fat \u2014 the cocoa butter \u2014 from the chocolate liquor, turning the mixture into a desiccated cake, which was then pulverized into cocoa powder. In this process known as \u201cDutching\u201d, the nibs are treated with alkaline salts to neutralize their acidity, mellow the flavor, and improve the cocoas\u2019 solubility in warm water.\u00a0 Hence, the powder known as \u201cDutch cocoa.\u201d \u201cNatural cocoa\u201d does not undergo the Dutching process.<\/p>\n

From here, quality solid chocolate is made by re-adding cocoa butter to the chocolate liquor, together\u00a0\u00a0ith other ingredients like sugar, vanilla, and milk, and whatever flavours, nuts, etcetera, go into the particular chocolate.<\/p>\n

To get our terms straight (and to exponentially increase your chocolate geek quotient): Hot\u00a0cocoa\u00a0is made with cocoa powder, be it Dutch or natural, whereas hot\u00a0chocolate\u00a0is made with little pieces (such as choco chips) or shavings of solid chocolate. Yummy however way you prefer to have it.<\/p>\n

Good AND good for you?\u00a0 My Goodness!<\/h6>\n

Now here\u2019s a hard and fast fact that I have definitely known and have chosen to believe, 100% since the dawn of time:\u00a0\u00a0Chocolate is not only good, it is good FOR you.\u00a0\u00a0Contrary to what many may ever so erroneously think, real chocolate is not \u201cjunk food.\u201d<\/p>\n

Research shows that real chocolate (not the stuff that says \u201cchocolate flavoured\u201d, or with \u201cadded chocolate\u201d) is a highly complex substance, made up of 400-500 different compounds, many of which contain mind and body boosting benefits:<\/p>\n

Caffeine \u2013 a stimulant, which is present in small amounts,\u00a0varying according to the type and quantity of chocolate ingredients.<\/p>\n

Theobromine \u2013 another kind of mild stimulant, from which chocolate gets most of its kick.\u00a0\u00a0Theobromine energizes without greatly activating the central nervous system like caffeine does. It is known to help with mood, dilate blood vessels, lower blood pressure, relax the smooth muscles of the bronchi in the lungs (hence, it is also the active ingredient in asthma medications), and can also be used to treat coughs.<\/p>\n

Tryptophan \u00a0\u2013 which is responsible for activating serotonin \u2013 your body\u2019s \u201cfeel-good\u201d neurotransmitter \u2013 in the brain.<\/p>\n

Phenylethylamine \u2013 works like an amphetamines in that it releases norepinephrine, responsible for heightened excitement, alertness, and decision-making abilities.\u00a0\u00a0It also activates dopamine, which releases endorphins (natural painkillers) and enhances mood.<\/p>\n

Flavonoids \u2013 these antioxidants improve blood flow to the heart and brain, prevent clots, improve cardiac health, and have anti-inflammatory properties.<\/p>\n

Chocolate has also been long-held as possessing aphrodisiacal qualities.<\/p>\n

I don\u2019t know about you, but all this talk of hot chocolate has left me with a serious hankering for a nice big cup of healthful happiness.\u00a0\u00a0And since I\u2019ve reached my word-count limit, it\u2019s off to the kitchen I go (grabbing some marshmallows, along the way).\u00a0\u00a0Cheers to chocolate!<\/p>\n

Check out this internet favorite recipe for hot chocolate:<\/p>\n

Drew’s World Famous Triple Rush Hot Chocolate<\/strong><\/p>\n

Ingredients:<\/em><\/p>\n